Sous Chef

SUMMARY:
Support Executive Chef, manage kitchen, uphold quality, supervise staff, ensure food safety.

POSITION INFO:

The President Hotel is on a journey to be considered luxury.
Our purpose is simple yet powerful: to create and inspire memorable experiences.
Our vision: to become Cape Town’s most loved hotel.

Set in the heart of Bantry Bay, between Cape Town’s vibrant city life and the Atlantic Ocean, The President Hotel is renowned as the Mother City’s most loved destination hotel. With 349 stylish rooms, apartments, and suites, breathtaking views, a palm-lined infinity pool, world-class restaurants, and state-of-the-art conference and event venues, The President offers an iconic working environment where excellence meets opportunity.

We’re seeking a Sous Chef to join our culinary leadership team and play a pivotal role in delivering unforgettable dining experiences. If you live and breathe our values - Teamwork, Respect, Innovation, Accountability, Passion, and Integrity - we want you on our journey!

Key Responsibilities:

Culinary Leadership
Assist the Executive Chef in overseeing daily kitchen operations, ensuring the smooth delivery of consistently high-quality dishes.

Menu Development & Innovation
Collaborate on creative, seasonal menus that highlight fresh ingredients, modern techniques, and align with guest expectations.

Quality Control & Presentation
Maintain the highest standards of taste, texture, and presentation across all food outlets and events.

Team Supervision & Training
Lead, mentor, and motivate kitchen staff, fostering a culture of excellence, teamwork, and continuous growth.

Inventory & Cost Management
Monitor stock levels, manage orders, and control food costs to optimize efficiency and minimize waste.

Health, Safety & Compliance
Ensure strict adherence to hygiene, health, and safety regulations, promoting a safe and professional working environment.

Events & Banqueting Support
Work closely with the events team to craft bespoke menus and deliver exceptional dining experiences for conferences, banquets, and special occasions.

Continuous Development
Stay ahead of culinary trends, integrating new techniques and ideas to keep the hotel’s dining offerings innovative and competitive.

Requirements:

• Minimum 3–5 years’ experience as a Sous Chef or strong Senior Chef de Partie stepping up
• Formal culinary qualification or diploma advantageous
• Solid background in high-volume, 4* or 5* hotel kitchens
• Strong knowledge of international cuisines and modern cooking techniques
• Excellent leadership, communication, and interpersonal skills
• Proven ability to manage food costs, stock control, and supplier negotiations
• Must hold a valid South African ID

Key Competencies:

Culinary Excellence - Skilled in delivering consistent, innovative, and guest-focused cuisine.
Leadership & Development - Ability to inspire and develop a high-performing kitchen team.
Operational Efficiency - Strong knowledge of stock control, costing, and kitchen workflow.
Guest Experience Focus - Dedicated to delivering memorable dining experiences.
Adaptability & Innovation - Passion for modern food trends and the creativity to bring them to life.

Package on offer:

Basic TBA, 50/50 contribution to provident, company contribution to medical aid.

Important Application Notes:

• Must hold a valid South African ID
• Only candidates with relevant experience will be shortlisted
• Ensure your CV is 100% updated
• All applicants will attend a virtual introduction interview

Recruitment aligns with the company’s Employment Equity Plan.

Join a culinary team where excellence meets passion. Help shape the dining experience at one of Cape Town’s leading hotels while inspiring unforgettable memories.